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Meat-Up in Memphis

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BBQ Stars


Some Of Our Favorite
Tools And Toys

These are not ads. These are products we love and highly recommend. Click here to read more about our medals and what they mean.



Surely you know somebody who loves outdoor cooking who deserves a gift for the holidays, birthday, anniversary, or just for being wonderful. There he is, right in the mirror! Here are our selections of best ideas, all Platinum or Gold Medalists, listed by price.

Click here to see our list of Gold Medal Gifts

Digital Thermometers Are Your Most Valuable Tool And Here's A Great Buy!

maverick PT55 thermometer

A good digital thermometer keeps you from serving dry overcooked food or dangerously undercooked food. They are much faster and much more accurate than dial thermometers. YOU NEED ONE!

Click here for more info on the Maverick PT-55 Waterproof Instant-Read Thermometer Review shown above. It may be the best value in a thermometer out there

If you have a Weber Kettle, you need the Slow 'N' Sear

slow n sear

The Slow 'N' Sear turns your grill into a first class smoker and also creates an extremely hot sear zone you can use to create steakhouse steaks.

Click here for our article on this breakthrough tool

Bring The Heat With Broil King Signet's Dual Tube Burners

the good one grill

The Broil King Signet 320 is a modestly priced, 3-burner gas grill that packs a lot of value and power under the hood. Broil King's proprietary, dual-tube burners get hot fast and are able to achieve high, searing temps that rival most comparatively priced gas grills. The quality cast aluminum housing carries a Limited Lifetime Warranty.

Click here to read our complete review

The Good-One Is A Superb Grill And A Superb Smoker All In One

the good one grill

The Good-One Open Range is a charcoal grill with an offset smoke chamber attached. It is dramatically different from a traditional offset smoker. The grill sits low in front and doubles as a firebox for the smoke chamber which is spliced on above and behind so it can work like a horizontal offset smoker only better. By placing the heat source behind and under the smokebox instead of off to the side, Open Range produces even temperature from left to right, something almost impossible to achieve with a standard barrel shaped offset.

Click here to read our complete review

Pit Barrel Cooker Smoker

Griddle And Deep Fryer All In One

The flat top does the burgers and the fryer does the fries. Use the griddle for bacon, eggs, and home fries. Or pancakes, fajitas, grilled cheese, you name it. Why stink up the house deep frying and spatter all over? Do your fried chicken and calamari outside. Blackstone's Rangetop Combo With Deep Fryer does it all. Plus it has a built in cutting board, garbage bag holder, and paper towel holder. An additional work table on the left side provides plenty of counter space.

Click here to read our detailed review and to order

Pit Barrel Cooker Smoker

The Pit Barrel Cooker May Be Too Easy

The PBC has a rabid cult following for good reason. It is absolutely positively without a doubt the best bargain on a smoker in the world. Period. This baby will cook circles around the cheap offset sideways barrel smokers in the hardware stores because temperature control is so much easier. Best of all, it is only 9 delivered to your door!

Click here to read our detailed review and the raves from people who own them

The Swiss Army Knife Of Thermometers


The smart folks at ThermoWorks have finally done it: The Swiss Army Knife of thermometers, two in one. Start with the industry standard food thermometer, the Thermapen MK4, (Platinum Medal winner) truly instant (2 to 3 seconds) precise (+ or – 0.7°F). Then they built in an infrared thermometer ideal for measuring the temps of pizza stones, griddles, and frying pans (also great for finding leaks around doors and windows in your house).

Click here to read our test results and comprehensive review and why it won our Platinum Medal.

Compact Powerful Sear Machine For Your Next Tailgater


Char-Broil's Grill2Go x200 is a super-portable, fun little sizzler made of heavy, rust-proof cast aluminum. The lid snaps shut. Grab the handle and you're off to the party! Char-Broil's TRU-Infrared design produces searing heat while reducing fuel consumption. A 16 ounce LP gas canister is enough to keep you flipping burgers for hours.

Click here to read our detailed review and to order

The Cool Kettle With The Hinged Hood We Always Wanted

NK-22-Ck Grill

Their NK22CK-C Charcoal Kettle Grill puts a few spins on the familiar kettle design. In fact, the hinged lid with a handle on the front, spins in a rotary motion 180 degrees. It's hard to beat a Weber kettle, but Napoleon holds its own and adds some unique features to make the NK22CK-C a viable alternative.

Click here for more about what makes this grill special


G&F Suede Welder's Gloves

Heat Resistant Gloves With Extra Long Sleeves Hold The Hot Stuff

If you're using oven mitts at the grill, it's time to trade up. Say hello to these suede welder's gloves. They're heat resistant enough to handle hot grill grates, and flexible enough to handle tongs. The extra long sleeves even let you reach deep into the firebox to move hot logs without getting burned. Our Fave.

Click here to read our detailed review

Click here to order from Amazon

GrillGrates Take Gas Grills To The Infrared Zone

grill grates

GrillGrates(TM) amplify heat, prevent flareups, make flipping foods easier, keep small foods from committing suicide, kill hotspots, are easier to clean, flip over to make a fine griddle, and can be easily removed and moved from one grill to another. You can even throw wood chips, pellets, or sawdust between the rails and deliver a quick burst of smoke to whatever is above. Every gas grill needs them.

Click here for more about what makes these grates so special

kareubequ bbq smoker

Our Favorite Backyard Smoker

The amazing Karubecue is the most innovative smoker in the world. The quality of meat from this machine is astonishing. At its crux is a patented firebox that burns logs above the cooking chamber and sucks heat and extremely clean blue smoke into the thermostat controlled oven. It is our favorite smoker, period.

Click here for our review of this superb smoker

Masterbuilt MPS 340/G ThermoTemp XL Propane Smoker

masterbuilt gas smoker

The First Propane Smoker With A Thermostat Makes This Baby Foolproof

Set ThermoTemp's dial from 175° to 350°F and the thermostat inside will adjust the burner just like an indoor kitchen oven. All you need to do is add wood to the tray above the burner to start smokin'.

Click here to read our detailed review

Professional Steakhouse Knife Set

masterbuilt gas smoker

Our founder, Meathead, wanted the same steak knives used by steakhouses such as Peter Luger, Smith & Wollensky, Morton's, Kobe Club, Palm, and many others. So he located the manufacturer and had them stamp our name on some. They boast pointed, temper-ground, serrated, high-carbon stainless-steel, half-tang blades with excellent cutting edge ability. The beefy hardwood handle provides a comfortable grip secured by three hefty rivets. He has machine washed his more than 100 times. They have never rusted and they stay shiny without polishing. Please note that we do not make, sell, or distribute these knives, they just engrave them with our name.

Click here to read our detailed review and to order

PK 360 grill

Is This Superb Charcoal Grill A Kamado Killer?

The PK-360, with 360 square inches of cooking space, this rust free, cast aluminum charcoal grill is durable and easy to use. Four-way venting means it's easy to set up for two zone cooking with more control than single vent Kamado grills. It is much easier to set up for 2-zone cooking than any round kamado. Beautifully designed and completely portable. Meathead says it is his preferrred grill.

Click here to read our detailed review of the PK 360

Click here to order it direct from PK and get a special deal for AmazingRibs.com readers only

Fireboard: The Ultimate Top Of The Line BBQ Thermometer

fireboard bbq thermometer

With the ability to monitor up to six temperatures simultaneously with either Bluetooth or Wifi on your mobile phone, tablet, or computer, Fireboard is the best digital thermometer we’ve tested.

Click here to read our detailed review

Finally, A Great Portable Pellet Smoker

Green Mountain Davey Crockett Grill

Green Mountain's portable Davy Crockett Pellet Smoker is one mean tailgating and picnic machine. But it's also gaining popularity with people who want to add a small, set it and forget it pellet smoker to their backyard arsenal. And with their WiFi capabilities you can control and monitor Davy Crocket from your smart phone or laptop.

Click here to read our detailed review and to order



Meat-Up in Memphis 2020

Join us in Memphis for our Meat-Up! Save $100 by booking before November 28th,Click here for details. (https://amazingribs.com/memphis2020)
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Mixed up my own chili powder.

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  • Mosca
    Charter Member
    • Oct 2014
    • 2876
    • PA
    • Large Big Green Egg, Weber Performer Deluxe, Weber Smokey Joe Silver, Maverick 732, DigiQ, and too much other stuff to mention.

    Top | #1

    Mixed up my own chili powder.

    I got all those pepper powders from Savory Spice, and I had most of the other stuff in the pantry, so I thought, sure, why not.

    I wasn’t sure where to start, so I decided on a ratio of 4 parts peppers to one part cumin and 1/2 part garlic powder.

    I used 2 T each of ancho, red New Mexican, aji amarillo, and dark New Mexican, 2 T of cumin, 1 T of garlic powder, and then I crumbled Mexican oregano between my fingers into the mix until it looked right; maybe a half a T?

    I stirred that stuff up and adjusted the flavors. The peppers taste very different from each other: the aji is really bright, the dark NM is bold, the ancho and the red NM are sweet, but different, the ancho being more complex. I wound up adding more dark NM, and a little more garlic and cumin. The dark NM is that classic chili flavor.

    Verdict: excellent. I compared it to the American standard, McCormick’s... McCormick’s is really bad. I’m throwing out the mcCormick’s.

    This, on the other hand, tastes like an uncooked bowl of chili. No one uses those aji peppers. I recommend them highly, they are really interesting. Without overpowering the mix, they give it a real flair. They give the finished product that orange-ish cast.

    When you do it yourself, and I know you will, the most important thing I think is the pepper:cumin ratio. 4:1 is a start, you might like more or less. Also, consider paprika for brightness, chipotle for smokiness, cayenne for heat. Garlic powder and Mexican oregano are modifiers, nuances. In fact, if you can’t find Mexican oregano, I think it would be okay to leave it out. With everyone’s taste buds being different, you can make chili powder that YOU like, not what someone else likes.

    Oh, the spice jars I got from some place called The Talented Kitchen. They came with labels, a funnel, and two sets of lids, one set with large shaker holes and one set with small shaker holes. I forget what I paid, but it was under $20 for 14 4oz jars.

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    Last edited by Mosca; July 9th, 2019, 10:17 AM.
  • ofelles
    Club Member
    • Jun 2018
    • 711
    • Brentwood CA
    • Yoder YS640 on Comp cart
      Klose Charcoal Grill
      VacMaster Pro 380 sealer
      Maverick ET-733
      Maverick PT-75
      Thermoworks Signal
      Thermoworks Dot

    Top | #2
    Thanks. Have been wanting to play with chili powder. The aji peppers are a good add, I was looking at some Peruvian recipes and discovered them a while back.


    • JeffJ
      Charter Member
      • Feb 2015
      • 2570
      • Michigan
      • Jeff

      Top | #3
      Have you ever considered toasting dried chiles and grinding them in a spice grinder? That is some powerful stuff.


      • Mosca
        Mosca commented
        Editing a comment
        I use dried chiles sometimes. The quality can be hit and miss here in the Northeast. I already had the powders, and I got too much of them all!
    • texastweeter
      Club Member
      • Jul 2017
      • 1970
      • Republic of Texas

      Top | #4
      Good job! I make my own chili powder too. It also get a bit of Mexican oregano. You can get the heat AND some smoke/earth out of smoke dried ghost Chili's. Fresno is a good addition for a bit of pop. My base chili is close ancho. I usually dry and grind my own Chili's, toast some too. Oh and scotch bonnets make a great addition to one for chicken chili.


      • Huskee
        Pit Boss/Manager
        • May 2014
        • 13993
        • central MI, USA
        • Follow me on Instagram, huskeesbarbecue
          Smokers / Grills
          • Yoder loaded Wichita offset smoker
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          • Weber Jumbo Joe Gold (18.5")
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          • Brinkmann cabinet charcoal smoker (repurposed)

          • (3) Maverick XR-50: 4-probe Wireless Thermometers
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          About me
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          Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)

          • Healthcare- Licensed & Registered Respiratory Therapist (RRT) for MidMichigan Health, a University of Michigan Health System.

        Top | #5
        Awesome post! I want to make my own, but darnnit it if it's not so easy & cheap to just buy Tone's from Sam's. I don't doubt this is worlds better though. Maybe some day I will beat laziness, but it has a strong hold on me currently.


        • texastweeter
          texastweeter commented
          Editing a comment
          if your into chili, it's a game changer.

        • Mosca
          Mosca commented
          Editing a comment
          texastweeter this was inspired by making a pot of stew with the beef left over from July 4th; I needed to use it while it still smelled sweet. I used all the spices separately rather than as a spice blend, and when it was done I liked the flavor so much I decided to blend it up and bottle it!

          I’ve bought the Gebhart’s and the Penzy’s, and they are great. But I always bristle a little bit at putting in all that work, and then using someone else’s idea of how it should taste.
          Last edited by Mosca; July 9th, 2019, 06:34 PM.

        • Mosca
          Mosca commented
          Editing a comment
          It took 20 minutes, and it was fun. The flip side is that it is cheaper to buy Tone’s from Sam’s. But if the goal is better taste, it’s a fair trade.
      • ColonialDawg
        Club Member
        • Oct 2017
        • 372
        • Coastal VA

        Top | #6
        I like Savory Spice - great company with fresh spices. I have made my own chili powder but in the end I find I spend a lot more money making my own than just buying the one I like. Of course, you can’t put a price on making your own of anything. Oh, the brand I buy is Savory Spice’s own medium chili powder (no salt), which is pretty darn good.

        The Aji Amarillo chile powder is delicious, by the way.


        • Mosca
          Mosca commented
          Editing a comment
          Yes it is. I keep dipping my finger into it.
      • mountainsmoker
        Club Member
        • Jun 2019
        • 1232
        • Bryson City, NC

        Top | #7
        Good for you. I love making up my own rubs, chili blends, herb blends, etc. I have to keep them in a box like this.

        I get my spices and herbs from Penzy's they say their packaging keeps their product fresh for 3 years and after 12 of keeping it in a cool dark area I can't disagree with them. It is very thick. But I do go by taste and smell.


        • texastweeter
          texastweeter commented
          Editing a comment
          broken pic, bud

        • mountainsmoker
          mountainsmoker commented
          Editing a comment
          Sorry it shows okay when I look at it. I tried to redo it but it would not let me. It is a big 13x27 heavy cardboard box. Full of the Plasticine envelopes Penzy's ships there spices and herbs in.
          Last edited by mountainsmoker; July 9th, 2019, 06:57 PM.
      • mountainsmoker
        Club Member
        • Jun 2019
        • 1232
        • Bryson City, NC

        Top | #8
        Click image for larger version

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        Does this one work better.


        • Texas Larry
          Club Member
          • May 2017
          • 627
          • Wilson County, TX
          • PrimoXL
            Maverick 732
            Thermoworks 2K Themocouple
            Weber Go-Anywhere (for the beach!)
            Dreaming of a really good stick-burner...
            Favorite beer: Alaskan Amber

          Top | #9
          This is the way to go. I may have to get some aji amarillo for my next batch. Thanks for sharing.


          • smokin fool
            Club Member
            • Apr 2019
            • 624
            • Mississauga, Ont

            Top | #10
            You've tweaked my interest, will grab the spices you used and give this a go....if I can find them here.
            The Canadian standard would be Club House spices, also know as Saw Dust spices.


          • JimLinebarger
            Club Member
            • Jun 2017
            • 623
            • Spokane Valley, Wa.
            • Grills/Smokers
              Blaze 32" 4-Burner Gas Grill w/infrared rear rotisserie burner
              Weber Jumbo Joe
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              Great Outdoors Smoky Mountain Series 36" Vertical Gas Smoker
              Traeger Timberline 850

              Thermoworks Smoke
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              Sous Vide
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              About me
              Name: Jim
              Nick name: Bear
              Location: Spokane Valley, Wa.
              Born at a very young age at Egland AFB, Ft. Walton Beach, FL.

              USAF vet, ECM (F4 & B52)/B52 Crew Chief, Computer Systems NCO, disabled
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              Campus Manager/Lead Tech/Tech (IT) for The Kemtah Group contracted to Intel, Rio Rancho, NM.
              Short Term Missionary to the Marshall Islands with MAPS of DFM of AOG

            Top | #11
            Mosca Question about the aji amarillo pepper. What was the heat like? Reading about it says that it is 30K to 50K on the Scoville "But the aji amarillo balances that heat with a bit of fruity flavor. Smelling a bit like a raisin, this chili's taste is somewhat subtle with hints of passion fruit and mango". This flavor part intrigues me. I can't take much cayenne heat (30K-50K) anymore and my wife can't take heat at all. Is it similar to the cayenne heat? To me cayenne is just heat with not much additional flavor like NM chili has.


            • Mosca
              Mosca commented
              Editing a comment
              Nowhere near cayenne. Hard to judge “wife heat”. I’d say it is about jalapeño or Fresno. I was expecting more, based on reading the same as you. The flavor is bright and forward, very nice. Whatever the raw peppers themselves are, I place the powder in the “not hot” category. Spicy, as Mrs Mosca would say. Much closer to mild, definitely not hot.

            • JimLinebarger
              JimLinebarger commented
              Editing a comment
              Mosca Thanks. I also have seen some recipes with it and now I am really interested to try it.

            • ColonialDawg
              ColonialDawg commented
              Editing a comment
              You won’t be disappointed. It’s truly a unique chile. I’m actually growing some in my garden this year.
          • Missin44
            Club Member
            • Oct 2017
            • 106

            Top | #12
            Alton Brown recipe is my go to for my homemade chili powder.


            • Mosca
              Mosca commented
              Editing a comment
              I riffed on that one for what I did!
          • Mr. Bones
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            Top | #13
            A book I recently purchased offers some good basics fer pepper choice, chili seasonin, as well as some tweaks an twists...
            An, yup, I usually mix my own up...


            • Mosca
              Mosca commented
              Editing a comment
              Yeah, went to order that and it says I already have it...

            • Mr. Bones
              Mr. Bones commented
              Editing a comment
              I have both the book, an kindle version, I like bein able to take my library with me... Mosca
          • Brewmaster
            Charter Member
            • Oct 2014
            • 545
            • Santa Rosa, CA

            Top | #14
            Thanks, just ordered it




            Meat-Up in Memphis 2020

            Join us in Memphis for our Meat-Up! Save $100 by booking before November 28th,Click here for details. (https://amazingribs.com/memphis2020)
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            About this website. AmazingRibs.com is all about the science of barbecue, grilling, and outdoor cooking, with great BBQ recipes, tips on technique, and unbiased equipment reviews. Learn how to set up your grills and smokers properly, the thermodynamics of what happens when heat hits meat, as well as hundreds of excellent tested recipes including all the classics: Baby back ribs, spareribs, pulled pork, beef brisket, burgers, chicken, smoked turkey, lamb, steaks, barbecue sauces, spice rubs, and side dishes, with the world's best buying guide to barbecue smokers, grills, accessories, and thermometers, edited by Meathead.

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